Separation and Utilization of Wheat Gluten and Starch in Reduced Gravity

Wheat can provide space crews with pasta, meat substitutes, pancakes, fresh bread, and other baked goods. Cultivars currently being develop for NASA are significantly higher in protein than is desirable for baking. Wheat protein (gluten) has a "chewiness" and bland flavor which make it highly useful as a meat analog. Common gluten separation processes rely on large quantities of water to elute starch, or extremely fine differences in settling velocity. Neither technique, as currently used, meets space requirements. Significant modifications or completely new approaches are needed. An alternative solution would use low protein flours as diluents to reduce ultra-high protein flours to levels satisfactory for baked goods and pasta, etc. Potential diluents include both wheat and potato flour. Each of these pose possible technical disadvantages as well as eliminating the use of gluten as a meat replacement. This project would examine in detail the practical merits and drawbacks of various modified and new separation techniques as well as alternative solutions such as diluents, and conduct trials as needed to assess their technical feasibility. On completion of Phase I, those alternatives judged suitable for space application would be recommended for further development in Phase II.